You guys, I can’t even begin to tell you how excited I am about this recipe. Ever since the wild success of my Oatmeal Chocolate Chip Cookie Pancakes (which are a must-try, by the way) my brain’s been spinning non-stop coming up with new and exciting breakfast recipes. And this one? This is one I simply couldn’t wait to share. And would you believe it’s healthy and simple to make?
Everyone likes Oreos right? And if you don’t, I mean come on, seriously?
These pancakes emulate this childhood favorite perfectly, but are completely vegan, easy to prepare and 100 percent delicious. The creamy vanilla ‘frosting’ is a simple base of coconut butter with a few added ingredients, and the chocolate pancakes feature dark chocolate cocoa powder for a decadent touch without tons of calories.
From start to finish, these cakes take about 15 minutes, which means they can easily be made on hurried weekday mornings – a theory I successfully tested out this week before work. Alternatively, they’d make a blissful weekend treat that would take your lazy Sundays to a whole new level of awesome. Like, seriously.
For pretty photos purposes, I stuffed these guys full of creamy filling. But to keep these within a reasonable calorie limit, I’d suggest spreading it a little thinner. Post photo shoot, I removed quite a bit (with some heavy finger licking) and they were still incredibly delicious without the extra fluff.
Oreo Cookie Pancakes
- 1/2 cup non-dairy milk (I used SILK coconut)
- 1/2 cup flour (I used 1/4 whole wheat, 1/4 all-purpose)*
- 1 1/2 tsp baking powder
- 1/4 scant cup dark chocolate cocoa powder (or regular)*
- 1 pinch salt
- 1 Tbsp sugar (or other sweetener)
- 1 Tbsp oil (I used canola)
- 1/2 tsp vanilla
- 1 1/2 cups unsweetened coconut flake
- 1/4 teaspoon vanilla extract
- 2-3 Tbsp coconut milk (or other non-dairy milk)*
- 2-3 Tbsp powdered sugar (optional)
- FROSTING – Using a food processor, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it’s mixing)
- Once creamy, add vanilla and powdered sugar and mix again.
- While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- BATTER – Heat a skillet over medium-low heat.
- Mix milk, oil and vanilla in a small bowl and set aside.
- Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it’s too thick.
- Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
- Repeat on the other side, remove from the pan.
- Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
*Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tbsp should do.
*Coconut milk works best in the filling – I prefer SILK brand.
*This recipe (as originally written) fed me twice, but double it for more than 2 people.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition (1 of 3 servings)
Oh yes I did.